Chicken and Rice (IP)

1 ½ pounds chicken breasts about 2 to 3 breasts, cut into bite-sized pieces

1 medium onion chopped

4 tablespoons butter

3 cloves garlic minced

3 to 4 cups chicken broth 3 cups for a firmer rice, 4 cups for a more risotto-inspired, soupier version. We personally prefer 4 cups.

1 ½ tablespoons lemon juice from one lemon

1 ½ cups white rice rinsed. Do not use brown rice or instant rice

1 cup Parmesan cheese

1 ½ teaspoons salt plus more or less to taste

¼ teaspoons black pepper plus more or less to taste

Note: Ingredients may have been altered from the original.

Directions at 40aprons.com

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